Horseshoe cake is a Han nationality cake in Guangzhou, Guangdong. "泮塘马蹄糕" is made from the local specialty horseshoe powder of Qiangtang. In the production, the sugar is fried to a little yellow and then dissolved into sugar water, and then transferred into half-cooked horseshoe powder, and then steamed. Its color is beautiful, crystal, transparent, smooth, and sweet. It is one of the early days that Guangzhou people love. This party comes from a recipe for the shoal horseshoe cake in the Chinese Dim Sum Master Class. This formula is slightly more water than my previous formula. The taste will be softer. It is also soft and smooth, and it has a good taste. Your own is the best~
Horseshoe dicing, horseshoe powder and water are sprayed into a slurry, which is sieved to become 'raw pulp';
Take 1/3 of the white sugar and stir fry until it is amber (be careful not to fry the fire, the sugar will be bitter after the fried); then add the water, then add the remaining 2/3 sugar to boil, Finally, add horseshoe granules for 2 minutes; * Change the white sugar into pieces of sugar without frying sugar. Add the water directly to boil water.
Take 2 tablespoons (about 80 grams) of raw slurry into the sugar water and mix well, boil, and become 'cooked pulp';
First stir a few pulps (because the pulp is easy to sink), then quickly flush all the large boiling sugar water into the slurry, stir well and become a 'raw pulp'; Thick and fluid.
Pour the raw mature pulp into the steaming pan, boil the water on the pan, steam for 20 minutes on a large fire, and cool and cut into pieces.
Crystal clear horseshoe cake~
Two-color horseshoe cake ~1 according to the method of simmering horseshoe stalks, smashed into raw syrup (become a yellow layer of syrup), divided into 2 parts (about 6:4). The first layer and the last layer are all yellow pulp (large portion), so the finished product will look better; 2 take a small portion of the yellow pulp and add 1 can of coconut milk and mix well into a white layer of slurry; 3 fire to boil water, into the cake plate First, add 1 part of the yellow layer of the slurry, steam for 2 minutes on the fire, to the solidified transparent white powder is suitable (the steam will be too long on the surface will bubble); 4 then add 1 part of the white layer of the slurry, repeat Alternately add 2 colors of slurry to steaming, and the two-color horseshoe cake will be ready. * As long as the raw and cooked pulp is hit, there will be no water in each layer of the finished product. If there is water, it should be poured out and then added to the raw and cooked pulp. Otherwise, the layers will be separated and not sticky.
Just choose authentic horseshoe powder (not oozing and other powders), hit the raw and cooked pulp, you can do the horseshoe cake; you can also adjust the water amount according to your favorite soft toughness, and the sweetness can be adjusted at will.